LEEKS AU GRATIN
Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
- In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
- In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
- Bake uncovered about 25 minutes or until golden brown.
Nutrition Facts : Calories 160, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg
CHEESY CELERIAC, LEEK & ROSEMARY GRATIN
Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn't go amiss
Provided by Good Food team
Categories Side dish
Time 2h
Number Of Ingredients 8
Steps:
- Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
- Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
- Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.
Nutrition Facts : Calories 314 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
HORSERADISH POTATO GRATIN
Once you try au gratin potatoes spiked with horseradish, you won't go back.
Provided by Kate Merker
Time 1h40m
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, 1½ teaspoons salt, and ¾ teaspoon pepper. Add the potatoes and toss to coat.
- Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes.
Nutrition Facts : Calories 447 kcal, Carbohydrate 32 g, Cholesterol 126 mg, Protein 5 g, SaturatedFat 22 g, Sodium 1144 mg, Sugar 3 g, Fat 35 g, UnsaturatedFat 0 g
LEEKS AND POTATOES AU GRATIN
Comfort food from the Deep South. This recipe derives from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook leeks in boiling water; boil and slice potatoes.
- Drain both very well.
- Arrange the vegetables in a baking dish and pour the white sauce over them.
- Add the cheese, bread crumbs and seasonings; bake at 350F for 15 minutes or until heated through and bubbly.
Nutrition Facts : Calories 365, Fat 7.5, SaturatedFat 2.8, Cholesterol 8.9, Sodium 286.9, Carbohydrate 67, Fiber 8, Sugar 10.4, Protein 10.4
CREAMY BAKED LEEKS WITH CITRUS CRUMBS
This comforting dish is perfect served with steamed white fish
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Steam the leeks for 10 mins or until just tender, then drain and pat dry. Arrange in an ovenproof dish and spoon over the cheese sauce.
- Mix the breadcrumbs, cheese, lemon zest and thyme together. Scatter over the leeks and bake for 15-20 mins, until the leeks are cooked and the crumbs have turned golden and crisped up.
Nutrition Facts : Calories 209 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.74 milligram of sodium
LEEK GRATIN WITH BREAD CRUMBS & BACON
Steps:
- Using scissors, clip the leeks dark outer leaves. Remove root ends, quarter leeks lengthwise, then cut crosswise into 2 inch pieces. Soak leeks in 2 changes of water to remove grit; drain well. Heat 2 TBSP of the oil in large skillet over medium high heat. Add leeks; season with salt and pepper and saute' until tender, about 10 minutes. Transfer to medium bowl and mix in cream, cheese, dill and parsley. Wipe out skillet and place over medium low heat. Add bacon and fry until crisp, 5 to 7 minutes. Transfer to paper towels to drain and stir into leeks. Turn leek mixture into a 9 inch pie plate or similar size pan. Heat oven to 450 degrees. Meanwhile, heat a medium skillet over medium low heat. Toss remaining oil with bread crumbs, garlic, and a dash of salt and pepper. Add to skillet and toast until golden brown, about 5 minutes. Sprinkle over leeks. Bake until bubbly and golden, 12 to 15 minutes.
LEEKS AU GRATIN
From Marigold Allen, Beeches Country House. Adapted from The New Irish Table. I don't think a dish with this much cheese needs any salt, but use your own discretion. I also prefer this type of dish without bread crumbs.
Provided by Chocolatl
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Make sure leeks have been rinsed well.
- Cook in boiling salted water until slightly tender, about 5 minutes.
- Drain.
- Place cut side up in a greased baking dish.
- Pour cream over the leeks.
- Sprinkle with cheese, salt and pepper.
- Bake until cream has thickened and cheese is melted, about 10-15 minutes.
- Preheat broiler.
- Sprinkle bread crumbs over leeks.
- Place 4" from heat source and broil until lightly browned, 2-3 minutes.
Nutrition Facts : Calories 330.9, Fat 20.7, SaturatedFat 12.7, Cholesterol 66.8, Sodium 441.1, Carbohydrate 24.7, Fiber 2.6, Sugar 5.4, Protein 13
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Reviews 3Category SidesCuisine AmericanTotal Time 1 hr 20 mins
- Preheat your oven to 400 degrees. Prepare a 9" x 13" baking dish by spraying with cooking spray or greasing with butter.
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Estimated Reading Time 5 mins
- Wash and chop the leeks, and add them to the same pan, and sautee them in the bacon fat for 5-10 minutes or until tender. Add a bit of butter if there is not enough fat left from the bacon.
POTATO GRATIN WITH PARMESAN CRUMB - GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 8Estimated Reading Time 1 minAuthor Emma KnowlesTotal Time 1 hr 30 mins
- Preheat oven to 180C and butter a 25cm diameter ovenproof dish. Heat oil in a frying pan over medium-high heat, add bacon and fry until crisp (2-3 minutes), then add garlic and stir until fragrant. Set aside.
- Place cream in a bowl. Thinly slice potatoes on a mandolin straight into the cream and season generously. Layer potatoes in prepared dish, scattering bacon, onion and a little parmesan between layers and seasoning well as you go. Pour cream over the top to cover (you may not need it all) and dot with cubes of butter. Place on a baking tray lined with baking paper and bake until golden brown and bubbling (50 minutes to 1 hour).
- Combine breadcrumbs in a bowl with melted butter and paprika, season to taste and scatter over gratin, then scatter with a little extra parmesan. Continue to bake until crumbs are golden (6-8 minutes), stand for 10 minutes, then serve with the roast beef.
CREAMY LEEK GRATIN RECIPE - DELICIOUS. MAGAZINE
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Cuisine French RecipesCategory Swiss RecipesServings 4Estimated Reading Time 40 secs
- Preheat the oven to 190°C/fan170°C/gas 5. Arrange the leeks, cut into 3 and halved lengthways, in an ovenproof dish and pour over 90ml chicken or vegetable stock and 2 tbsp double cream. Season well.
- Mix a handful fresh breadcrumbs with 30g grated vegetarian Parmesan and sprinkle over the leeks. Bake for 30 minutes until the leeks are tender and the crumbs golden brown.
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- In a large pan of salted boiling water, cook the leeks for about 15min until tender (pierce with a knife to check).
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5/5 (6)Total Time 1 hr 20 minsCategory Side DishCalories 616 per serving
- Trim the dark green leaves and the roots off the leeks. Slice the leeks in half lengthwise, then rinse very well under running water, making sure you wash off any dirt or sand. Trim the leeks appropriately to fit the baking dish(es), then place the leeks in the dish cut-side up. Sprinkle generously with salt and pepper, then pour the cream over the leeks. Cover the dish tightly with foil, then bake for 50 minutes, until the leeks are mostly tender.
- In a small bowl, mix to combine the butter, parsley, thyme and garlic. Spread the butter all over the leeks, then sprinkle on the Gruyere and Parmesan cheese. Finally, sprinkle with the breadcrumbs. Bake, uncovered, for 15 to 20 minutes, until the cheese and cream are bubbling. Serve hot and enjoy!
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- In a large skillet, melt 1 tablespoon of the butter over medium high heat. Add the leeks and saute for 5-6 minutes or until wilted but not browned. Remove leeks from the pan and set aside.
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20 LEEK RECIPES THE FAMILY WILL LOVE - INSANELY GOOD
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5/5 (1)Published 2021-08-18Category Recipe Roundup
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PAUL KAHAN'S CREAMY LEEK GRATIN WITH BREADCRUMBS AND BACON ...
From threemanycooks.com
Servings 6Published 2011-11-14Estimated Reading Time 2 mins
- Using scissors, clip the leeks’ dark outer leaves. Remove root ends, quarter leeks lengthwise, then cut crosswise into 2-inch pieces. Soak leeks in 2 changes of water to remove grit; drain well.
- Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add leeks; saute, seasoning with salt and pepper, until tender, about 10 minutes.
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- Sweat the leeks in butter for 10 minutes, then add the bacon and garlic and cook for a further 5 minutes
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